"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Croque Monsieur Recipe

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This recipe for Croque Monsieur, by , is from Graham Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Graham

Category:
Category:

Ingredients:  
Ingredients:  
Béchamel sauce
2 sticks unsalted butter, plus more for toasting bread in the pan
12 tablespoons all- purpose flour
1 tsp. nutmeg
6 cup warm milk

Sandwich
24 thick slices white bread
Dijon mustard, for spreading
24 ounces ham, sliced, we like Black Forest but any will do
24 ounces gruyere cheese, sliced
1 ˝ cup gruyere cheese, shredded

Directions:
Directions:
Directions:
Béchamel Sauce
In a small heavy bottomed pot, melt the butter over medium-high heat. Once it starts to bubble and foam add the flour and whisk for another 30 seconds, stirring continuously. Add the warm milk and stir until smooth.
Sandwich

Spread the Dijon on one side of each piece of bread. Top 2 pieces of bread with even amounts of the ham and cheese. Then place the other two pieces of bread on top to make the sandwiches.
In a large pan melt another tablespoon of butter. Add each sandwich and lightly brown on both sides.
Place the sandwiches on a sheet pan and top with the béchamel sauce. Top each with the grated Gruyere and place under the broiler until golden brown and bubbly.

Number Of Servings:
Number Of Servings:
12 sandwiches

 

 

 

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